You are here

Member since April 2003
0
4.207545

Spicy Chickpea Snack

What you need: 

2-4 tablespoons cooking oil
1 tablespoon Cajun spice
1 tablespoon chili powder
1 teaspoon salt and pepper
1 (15 ounce) can chickpeas, drained and rinsed

What you do: 

1. Preheat oven to 400 degrees F. Pour oil into baking pan, add spices, mix well.
2. Add chickpeas and mix until well coated.
3. Place in oven for 15-20 minutes, or until crunchy. Stir once half way. Enjoy cold or hot.
I like to eat these instead of chips or other junk while I watch a movie.

Preparation Time: 
3 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I tried doubling the recipe and cooking for twice as long... they didn't get very crunchy.  The burnt ones were the only crunchy ones.  I guess it probably works better with one can of chickpeas.  I covered them with foil and ate them at work the next day and they were moist... maybe the water vapor from covering them.

Anyway, is there a trick to making them more crunchy?  You are supposed to use soaked beans out of a can, right?

if you are using canned beans, esp, make sure that you rinse them and dry them well, with a towel. i usually spray mine w/ a little oil spray so its just a small coating, to get the spices to adhere.
if you are doubling the recipe, make sure that you have enough room on your baking sheet...you need to allow them to spread out so they bake and dont steam in the oven.
i have also baked mine at 400 degrees for about 40 mins, stirring once or twice. and try letting them cool before putting them in an airtight container. hopefully it will help!

0 likes

I tried doubling the recipe and cooking for twice as long... they didn't get very crunchy.  The burnt ones were the only crunchy ones.  I guess it probably works better with one can of chickpeas.  I covered them with foil and ate them at work the next day and they were moist... maybe the water vapor from covering them.

Anyway, is there a trick to making them more crunchy?  You are supposed to use soaked beans out of a can, right?

0 likes

I liked these a lot. My husband thought they were too spicy (I added chili powder, cayenne, curry powder, s and p). I used about 2 teaspoons of oil, and baked them for about 40 minutes. I like how some of them are not quite so crunchy. I think these are much more addictive than the "addictive kale chips." ; ) I can never get those right..Thanks : ) I don't know if anyone else had the same thought..but after I mixed them up...I was afraid the mixture was too liquidy..but once they baked-it all baked/dried..and they were perfect.

0 likes

LOVED IT! but like someone else i thought it said 300'F.. but after about 20min, i just threw my stove to the highest wich was 550'F for me.. but still turned out GREAT! My little boy LOVED them.. even truned down cookies for these.. GREAT IDEA!!! Thank you so much..

0 likes

All the reviews for this seemed so positive, so I couldn't wait to try these. I followed the recipe nearly to a T, an they smelled great when they were baking...But once I got them out and tried them, I was disapointed. Either Chick pea's aren't meant to be eaten like this (texture was all wrong) or I did something wrong. :(

I think this really depends on oven temperature and cooking time...and even minor adjustments can have a major effect on the texture and overall quality.

When I made these, I baked them in a 400 degree oven for about 18 minutes, and took them out to cool and test them.  Some were pleasantly crunchy, and others were hard and chewy (bleh!)
So, I turned the oven down to 325, and let them "slow-roast" for another...hm, 10 minutes or so??  (wish I'd kept track of that...)  Anyway, the end result was much better.  The texture reminded me of Corn Nuts (packaged junk food snack), kind of hard, but not jaw-breaking, and pleasantly crunchy.

Another factor that will probably have a great effect on the outcome:  The amount (and possibly type) of oil you use to coat the chickpeas.  A nice, even coating of the right kind of oil can make the roasting go very well.
My batch may have had problems because I used a little less oil than called for.....and I used dry beans, soaked and cooked until soft, rather than canned (but they were plenty soft, so I dunno if that should matter...)

What I'm going to try next time is a longer "slow-roast" at a lower oven temp.
I think I'll try 325 or 300 degrees and check them at 25 or 30  minutes.

0 likes

All the reviews for this seemed so positive, so I couldn't wait to try these. I followed the recipe nearly to a T, an they smelled great when they were baking...But once I got them out and tried them, I was disapointed. Either Chick pea's aren't meant to be eaten like this (texture was all wrong) or I did something wrong. :(

0 likes

I have these in the oven right now...only changes I made was that I added cayenne and less oil. Smels good, I can't wait for the oven timer to go off. =)

0 likes

These were awesome!
I almost got them confused with cat food though! Oops!

0 likes

I can't even tell you what a relief this recipe is...totally replaced my chip craving with this healthy treat! Thanks

0 likes

Five Stars!!!! These remind me of corn-nuts. I used the spices suggested but may have overcooked them (I got a little distracted) but even the blackened ones along the edge of the pan were tasty. YUMMY!

0 likes

Pages

Log in or register to post comments